Pollo Yucatan Recipe
Grilled marinated chicken cooked with mild yellow, green & red bell peppers, onions, green and yellow zucchini, over a bed of rice, side of sour cream and guacamole salad and two flour tortillas.
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Ingredients
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Marinated Chicken
Vegetables
Rice
Sour Cream and Guacamole Salad
Flour Tortillas
Method
Marinated Chicken
- 1
Prepare the Marinade
In a large bowl, combine lime juice, olive oil, minced garlic, cumin, oregano, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
Vegetables
- 3
Prepare the Vegetables
While the chicken marinates, slice the yellow, green, and red bell peppers, onion, and both zucchinis.
- 4
Cook the Vegetables
In a large skillet over medium heat, add a splash of olive oil. Add the sliced vegetables and sauté for about 5-7 minutes until they are tender but still vibrant in color.
Rice
- 5
Cook the Rice
In a medium saucepan, combine the long-grain rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is fluffy and water is absorbed.
Sour Cream and Guacamole Salad
- 6
Cooking Chicken
- 7
Serving
- 8
Assemble the Dish
On a plate, place a bed of rice, top with grilled chicken, sautéed vegetables, and a side of guacamole salad and sour cream. Serve with flour tortillas on the side.